BIOL345 Nutrition (Vetro) Chapter 1-5
Exam Study Guide
Nutrients - ANSWER compounds used for energy and building body parts
Essential Nutrients - ANSWER cannot be made by the body; must be eaten
Why do people eat what they eat - ANSWER taste, habit, heritage, social, availability,
convenience, economy, emotions, religion, politics, body image, nutrition, beliefs
6 classes of nutrients - ANSWER Carbs, proteins, fats, vitamins, minerals, water
What are the energy yielding nutrients and their values - ANSWER Carbs - 4cal/g
Proteins - 4cal/g
Fat - 9cal/g
Energy Density - ANSWER the number of calories versus the weight of food (cal/g)
Whole food - ANSWER contains ALL the naturally occurring parts
Partitioned food - ANSWER contains some of the naturally occurring parts
,Processed food - ANSWER any food that is subject to procedure in preparation (cutting
makes it processed)
Enriched/Fortified food - ANSWER food that contains added nutrients
Supplement - ANSWER nutrient added to the diet at 50%RDA or greater
Staple Food - ANSWER any food used daily/frequently
Functional Food - ANSWER foods that provide a particular health nutrient
Phytochemicals - ANSWER chemicals produced by plants
What makes a food organic - ANSWER grown with no additives or artificial items
RDA - ANSWER Recommended Dietary Allowance; average amount per day that is
adequate for most
DRI - ANSWER Dietary Reference Intake; recommended amount to support health;
usually equal to RDA
, USRDA - ANSWER percentages designed for food labels; daily value
AI - ANSWER Adequate Intake; estimated amount needed bc there is not enough
evidence to be sure
UL - ANSWER Upper Limit; the most that a person can tolerate, more produces toxicity
FAO - ANSWER Food and Agriculture Organization; achieve food security and access to
high quality food to improve lives
WHO - ANSWER World Health Organization; assist government with health services,
national emergencies, disease control, and improving health and nutrition
Healthy People - ANSWER national program that establishes health goals and policies to
government actions
Nutritional Genomics - ANSWER how food and genes interact
Case Studies - ANSWER study of an individual
Epidemiology Studies - ANSWER study of a group or population
Laboratory studies - ANSWER studies on animals, cells, or molecules
Exam Study Guide
Nutrients - ANSWER compounds used for energy and building body parts
Essential Nutrients - ANSWER cannot be made by the body; must be eaten
Why do people eat what they eat - ANSWER taste, habit, heritage, social, availability,
convenience, economy, emotions, religion, politics, body image, nutrition, beliefs
6 classes of nutrients - ANSWER Carbs, proteins, fats, vitamins, minerals, water
What are the energy yielding nutrients and their values - ANSWER Carbs - 4cal/g
Proteins - 4cal/g
Fat - 9cal/g
Energy Density - ANSWER the number of calories versus the weight of food (cal/g)
Whole food - ANSWER contains ALL the naturally occurring parts
Partitioned food - ANSWER contains some of the naturally occurring parts
,Processed food - ANSWER any food that is subject to procedure in preparation (cutting
makes it processed)
Enriched/Fortified food - ANSWER food that contains added nutrients
Supplement - ANSWER nutrient added to the diet at 50%RDA or greater
Staple Food - ANSWER any food used daily/frequently
Functional Food - ANSWER foods that provide a particular health nutrient
Phytochemicals - ANSWER chemicals produced by plants
What makes a food organic - ANSWER grown with no additives or artificial items
RDA - ANSWER Recommended Dietary Allowance; average amount per day that is
adequate for most
DRI - ANSWER Dietary Reference Intake; recommended amount to support health;
usually equal to RDA
, USRDA - ANSWER percentages designed for food labels; daily value
AI - ANSWER Adequate Intake; estimated amount needed bc there is not enough
evidence to be sure
UL - ANSWER Upper Limit; the most that a person can tolerate, more produces toxicity
FAO - ANSWER Food and Agriculture Organization; achieve food security and access to
high quality food to improve lives
WHO - ANSWER World Health Organization; assist government with health services,
national emergencies, disease control, and improving health and nutrition
Healthy People - ANSWER national program that establishes health goals and policies to
government actions
Nutritional Genomics - ANSWER how food and genes interact
Case Studies - ANSWER study of an individual
Epidemiology Studies - ANSWER study of a group or population
Laboratory studies - ANSWER studies on animals, cells, or molecules
